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Mexican Pickled Carrots (Escabeche)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8185
Energy (kCal)1170.3025
Carbohydrates (g)147.5394
Total fats (g)60.502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid. | 2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes. | 3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid. | 4. When cool, cover and refrigerate the pickles for at least 3 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 10 peeled sliced 524.8 122.624 11.904000000000002 3.072
    radish 6 -8 quartered 0.0 0.0 0.0 0.0
    green jalapeno 2 sliced - - - -
    garlic clove 2 sliced - - - -
    mexican oregano 2 teaspoons - - - -
    white onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    water 1 cup filtered 552.0 13.296 5.496 57.216
    sugar 1 teaspoon granulated 6.6625 1.2502 0.2085 0.10400000000000001
    salt 4 teaspoons - - - -
    bay leaf 5 - - - -
    black peppercorn 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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